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One of three main categories of basic nutrients (the others are protein and carbohydrates) that are used by the body for energy.

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

A whipped topping that does not contain any dairy products. It is high in saturated fat, making it unsuitable for low-cholesterol diets.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

Constructed like a traditional loaf pan, this type of pan is made to allow fat and drippings to be removed as the loaf bakes.

Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

To clean a cooking surface by polishing it with salt and fat or oil.

A syrupy liquid, which is colorless and odorless, produced from fats and oils. It is often used in preparing candy to help prevent sugar crystallization.

A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A stale, unpleasant taste and odor of a food caused by a chemical breakdown of fats and oils.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.